Pan Seared Apple and Chicken Cutlets over Brown Rice
* non-stick cooking spray
4 boneless, skinless chicken breast cutlets, thinly sliced
* poultry seasoning
1 Tbsp. H-E-B Unsalted Butter
1 c. chopped carrots
1 c. thinly sliced leeks
2 Braeburn Apples, diced (or any semi-tart apple)
4 oz. apple cider
2 c. ready to serve brown rice
Bring a large skillet to Medium heat and
spray with non-stick cooking spray.
Season chicken cutlets liberally with
poultry seasoning and lay flat in hot skillet.
1-2 minutes on each side; remove
from pan and set aside.
Add butter to skillet, and sauté carrots
and leeks 4 minutes. Add apples and saut&e
an additional 4 minutes.
Pour in apple cider and stir in brown
rice. Place chicken cutlets back into the
d cover. Once rice has warmed
through, about 5 minutes, uncover skillet
Serving size: 1 chicken cutlet and about 1 1/4 cups apple mixture, Calories: 366, Total Fa
t: 6.7g, Saturated Fat: 4g, Sodium: 181mg, Carbohydrates: 48g, Dietary Fiber: 6g, Protein
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